Our Editorial Director’s Favorite Pumpkin Bread Recipe


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Pumpkin bread that’s moist, flavorful, and easy to make? Yep, it’s true! This pumpkin bread recipe is perfect for the festive holiday season, especially when your time is limited since there is very little prep time or dirty dishes involved. Try making the pumpkin bread in a regular loaf pan, or if you’re looking for a unique present, bake the bread in a coffee tin or in old soup cans. Then wrap it up with cellophane or tissue paper and you’ve got yourself a great (and delicious) gift. Once you make this amazing pumpkin bread, you’ll understand why this recipe is a favorite of our Editorial Director who actually makes it year-round for her family (just keep a few cans of pumpkin puree stocked in your pantry).

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger

**this recipe will yield three 7″ x 3″ loaf pans. We suggest cutting the recipe in half if you don’t want that large of a portion. If you do cut the recipe in half, it will make one regular loaf.


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe adapted from Allrecipes.com
Photo credit: Tasty Kitchen

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